Semolina coconut cake step-by-step recipe with photos.
About this recipe
I had no idea that a cake could be baked with semolina until I got to taste this at a friend’s place. I instantly fell in love with it. I baked it the very next day, but with a twist – I added desiccated coconut to it. This dense, eggless cake is absolutely delicious – moist in the center and crispy on the top. You must try it yourself to believe how good this is!
Semolina or suji or rava is coarsely ground purified cream of wheat made with durum wheat, a hard type of wheat. Semolina is high in gluten and is used for making many Indian savoury and sweet dishes.
To make this cake, I soak semolina in milk. I then combine self-raising flour with sugar and spices. Once I incorporate the dry ingredients into wet ingredients, I add some nuts, raisins, and desiccated coconut. Baked to perfection, this cake tastes absolutely amazing and is very different from the regular cakes we bake. Do give it a try.
For more semolina recipes, click here.
Semolina coconut cake step by step instructions
1. Soak semolina in milk
2. Coat nuts with some flour and mix desiccated coconut
3. Combine flour with the rest of the dry ingredients
4. Mix dry & wet ingredients, nuts, and desiccated coconut
5. Pour into a lined cake tin and bake
Semolina coconut cake
- ¾ cup semolina lightly roasted
- 1 cup self-raising flour
- ¼ cup desiccated coconut
- ¾ cup sugar
- ½ tsp cinnamon powder
- ½ tsp nutmeg powder
- 1 cup milk
- ¼ tsp vanilla essence
- ½ cup butter melted
- A small pinch salt
- 3 tbsp cashew
- 3 tbsp raisins
- Pre-heat oven at 180℃. Grease a 9-inch cake tin with butter and line it with a baking sheet
- Soak the semolina in milk for 15 minutes
- Combine the cashew and raisins with 1 tbsp flour to coat it completely. Mix the desiccated coconut into it and set aside
- In another bowl, combine self-raising flour, salt, sugar, cinnamon, and nutmeg powder, and mix well
- Slowly incorporate the dry ingredients into the milk-semolina mix. Add melted butter and vanilla essence and mix well. The mix should be in pouring consistency
- Fold in the nuts and desiccated coconut gently
- Bake in preheated oven for 30 minutes or until a skewer inserted in the center comes out clean
- Cool in the pan for 10 minutes and then cool completely on a wire rack
- Slice and serve
- Make sure the nuts are coated well with flour, else they may sink to the bottom of the cake
- You may add nuts or dry fruits of your choice